Golden Era Layer Cake with Buttermilk and Brown Butter Frosting

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

A nostalgic layered cake inspired by classic Southern desserts, featuring moist buttermilk cake layers and rich brown butter frosting. This American-inspired recipe, ready in about 65 minutes, layers all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 cup buttermilk
• 2 tsp vanilla extract
• 1/2 cup (1 stick) unsalted butter (for frosting)
• 3 cups powdered sugar
• 2 tbsp whole milk

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Step 2: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. Step 3: In a large saucepan over medium heat, melt 1 cup unsalted butter, stirring constantly until it turns golden brown and smells nutty, about 5-7 minutes; remove from heat and let cool slightly.
4. Step 4: In a large mixing bowl, combine the browned butter with 2 cups granulated sugar and beat with an electric mixer on medium speed for 3 minutes until creamy.
5. Step 5: Add 4 large eggs one at a time, beating well after each addition, then stir in 2 tsp vanilla extract.
6. Step 6: Alternately add the dry flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
7. Step 7: Divide batter evenly between the prepared pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
8. Step 8: Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
9. Step 9: For the frosting, brown 1/2 cup unsalted butter in a saucepan over medium heat until golden and fragrant, about 4 minutes, then remove from heat.
10. Step 10: Beat the browned butter with 3 cups powdered sugar and 2 tbsp whole milk until smooth and spreadable.
11. Step 11: Assemble the cake by layering with frosting between and covering the top and sides evenly.
12. Step 12: Chill the cake for 1 hour before serving to set the frosting.